Description
A delightful raspberry swirl cheesecake with a creamy texture and a hint of tartness.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup raspberry puree
- 1/4 cup fresh raspberries for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Beat cream cheese, sugar, and vanilla in a mixer until smooth.
- Add eggs one at a time, mixing well after each addition.
- Blend in sour cream until fully incorporated.
- Swirl in raspberry puree gently.
- Pour the filling over the crust in the springform pan.
- Bake for 55-60 minutes until the center is set.
- Let it cool at room temperature, then refrigerate for at least 4 hours.
- Garnish with fresh raspberries before serving.
Notes
- Use fresh raspberries for a bolder flavor.
- For a marbled effect, reserve some raspberry puree to swirl on top before baking.
- Consider adding lemon zest for a citrusy twist.
- Serve with a raspberry coulis for extra presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: raspberry swirl cheesecake recipe easy